A green delight for the holidays! Vegan Pistachio Cheesecake with Cranberries from @extravegancja
Looking for a recipe that will delight your holiday guests while also being 100% plant-based? We have a real gem for you!
Our Nut Lover, Marta (IG: extravegancja ) , has created a recipe for a cake that's the definition of vegan happiness. This vegan pistachio cheesecake (or rather, yogurt cake) is perfectly creamy, velvety, and literally melts in your mouth. The combination of sweet pistachio with tart cranberries and a hint of matcha is a composition you simply can't ignore.
As Marta writes: "I highly recommend trying this delicious recipe, it will certainly be perfect not only for the holidays."
The secret to intense flavor? Pistachio Only Paste!
What gives this cake its deep, nutty flavor and beautiful color? It's our Only Pistachio Paste 100% roasted nuts !
There's no room for compromise in this recipe. Our paste is made with 100% carefully roasted pistachios, ground smooth by our artisans. No added sugar, salt, or palm oil. This gives the cake an authentic pistachio flavor and aroma. Marta used it in both the cheesecake filling and the topping cream – for a double dose of pistachio delight!
Recipe for Vegan Pistachio Cheesecake
(Recipe for a 20-22 cm diameter form)
Ingredients for the base:
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170g shortbread cookies
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60g vegetable butter
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50g chopped pistachios
Ingredients for the cheese mass:
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800g vegan Greek yogurt (must be thick!)
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150g of fine sugar
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2 packages of vanilla pudding (powder, sugar-free)
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25g coconut flour
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100g melted vegetable butter
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60g Good Noot Only Pistachio Paste
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1 teaspoon matcha (to enhance the color)
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60g fresh cranberries + 1 teaspoon potato flour
Ingredients for the cream:
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150ml of plant-based cream 31%
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20g Good Noot Only Pistachio Paste
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1 tablespoon of powdered sugar
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1 package of vegan cream fix
Ingredients for the icing:
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80g vegan white chocolate
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1 tablespoon of vegetable oil
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1 teaspoon of matcha
Additionally for decoration:
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Cranberries coated in maple syrup and sugar (so-called viral frosted cranberries)
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A few sprigs of fresh rosemary (as a Christmas tree)
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A handful of roasted, chopped pistachios
Preparation method:
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Base: Mix together the cookies, vegetable butter, and pistachios. Transfer the mixture to the bottom of a baking pan lined with baking paper, pressing it down evenly. Refrigerate until chilled.
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Cheesecake filling: In a large bowl, mix together the yogurt, sugar, pudding mix, coconut flour, melted butter, pistachio paste, and matcha until smooth.
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Baking: Pour the mixture onto the cooled crust. Top with cranberries dredged in potato flour (this will prevent them from sinking to the bottom). Bake in a preheated oven at 160 degrees Celsius for 50-60 minutes (or until the top is set).
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Cooling: After baking, remove the cake, let it cool completely at room temperature, then chill in the refrigerator for at least 4-6 hours (this is crucial for the consistency!).
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Cream: Mix cold plant-based cream with pistachio paste, powdered sugar, and cream fixer until stiff peaks form. Use this to decorate the top and sides of the cake (you can reserve 2-3 tablespoons for decorating). Refrigerate again.
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Glaze: Melt the white chocolate with the oil and matcha in a double boiler. Let it cool slightly (it shouldn't be hot!).
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Decoration: Drizzle the cake with the icing, creating artistic streaks. Garnish with the reserved cream, frosted cranberries, chopped pistachios, and rosemary sprigs.
Serve immediately or refrigerate for up to 2 days. Enjoy!
Pistachio Christmas with Good Noot
This recipe proves that vegan baking can be spectacular. Want to recreate this flavor in your own kitchen?
👉 Click here and order Only Pistachio Paste 100% roasted nuts to make your holidays colorful!
